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+ servings

Vegan Chocolate Cream Pie

This silky, dairy-free pie has chocolate and whipped cream layers. Fluffy, rich and easy to make!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 1 pie

Ingredients

CHOCOLATE FILLING

  • 28 oz silken tofu
  • 6-8 Tbsp cacao powder
  • 6 Tbsp agave syrup
  • ½ cup virgin coconut oil, melted
  • ¾ tsp pink salt
  • ½ tsp vanilla extract

CRUST

  • 1 cup crushed cookies or graham crackers
  • 3 Tbsp melted vegan butter
  • Crust alternative: processed raw nuts

TOPPING

  • 1-2 batches of coconut whip
  • dark chocolate bar or squares, thinly sliced into flakes

Instructions

CRUST

  • If you want a baked cookie/graham crust, you can start here. Preheat oven to 350 degrees. Process cookies or grahams into about one cup of crumbs. This is enough for a think crust. Place cookies/grahams and melted vegan butter in a small bowl and fold gently. Pour the mixture into your pie dish and press in the pan. Bake for about 8-10 minutes, just until toasty. If you do not feel like baking the crust, you can just keep the crumbs raw and crumbly. The pie will not slice as cleanly, but will still taste amazing. Allow the pie dish to cool for 5 minutes before adding the chocolate filling.

CHOCOLATE FILLING

  • Add all the pie filling ingredients to a blender and blend from low to high until smooth. Pour into your pie dish, over top whatever crust you are using.
  • Place the pie dish in the fridge to chill overnight or at least 4-6 hours. Overnight is best for a fully sliceable pie.
  • Whip up your coconut whip according to the instructions. Pull your chilled pie from the fridge and spoon the whip over top. Smooth whip.
  • Add chocolate over top. Serve right away or place back in the fridge to allow the whip to chill and harden a bit more. This pie will keep in the fridge for a few days, but is best served the same day that you make the whip - after that the whip loses its fluffiness.

Nutrition Estimate

Calories: 3271kcal | Carbohydrates: 289g | Protein: 57g | Fat: 223g | Saturated Fat: 121g | Polyunsaturated Fat: 41g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2910mg | Potassium: 2114mg | Fiber: 15g | Sugar: 148g | Vitamin A: 1808IU | Vitamin C: 21mg | Calcium: 319mg | Iron: 18mg